Spend an inspirational 2 days developing culinary skills in our kitchen. This course provides a thorough grounding in the foundations of great cooking alongside passing on a wealth of hints, tips, and secrets. Both days are taught exclusively by Richard Bertinet and his team and are fully hands on.
On day one, you will hone your knife skills, working on building confidence using them. Richard will take you through a variety of different food preparation. Learn how to skin and fillet fish and how to joint and bone poultry so making the most of your meat. Plus learn how to dice, julienne, chop and turn vegetables. You will be given advice for effectively and efficiently using knives. You will be taught about the correct uses of each individual kind of knife and how to properly care for them.
However, this is only the beginning of the day. Once you have learnt all about using knives, these skills will be put to culinary use. You will be making a chicken casserole, mackerel vin blanc, and tarte aux pommes. You will be using your chopped herbs for some sauces, to make bouquet garni and make a tomato concassé before using all the vegetables that you have been practicing on for a stir fry
These recipes will utilise the range of skills built over the day, allowing you essential practice while expanding your culinary repertoire.
On day two, you will expand on your knowledge with a detailed masterclass on saucing and seasoning. Master essential stocks and sauces alongside their accompaniments, learning how to properly match a dish and a sauce. On top of this, learn the secrets of seasoning, how it can pair with a sauce, highlight flavours, and provide a whole different food experience. There are a range of sauces to be learnt for a variety of dishes, from port velouté to salsa verde, from hollandaise to béchamel, alongside many others. You will be making a vegetable stock that you will also build into a chicken stock. There is also the inclusion of sweet sauces, such as crème pâtissière and crème anglaise that will also be turned into ice cream. Once all the sauces have been mastered you’ll sit to watch Richard cook more of the perfect pairings, such as onglet steak, mackerel and many more for you to enjoy dish by dish for lunch, with their accompanying sauces, plus wine of course!
This class will give you an intricate understanding of saucing and seasoning, as well as elevating your cooking to another level, making your dishes go from good to spectacular. You will be able to impress your friends and family with new understanding and skills, having built up your cooking repertoire and confidence.
This 2 day course is suitable for beginners, experienced home cooks or those looking to pick up some insider chef skills that are usually kept for those in professional kitchens. By the end of this 2 day course you will leave us feeling confident in your kitchen skills with knowledge, expertise and experience to continue your cooking journey at home. You will leave us with full recipes from every day of the course and a certificate to show that you have been taught culinary skills by Richard Bertinet.
Each day is fully hands on and includes lunch with wine.
The days start at 10am and will finish around 3.30 to 4pm.
This course runs from Thursday 3rd to Friday 4th April 2025.
